Everything is better with an egg. In addition to making veggie dumplings, we tried a couple egg yolk dumplings.. very worth the time.
Quick recipe:
dough: Add 1 cup of flour per person to a mixing bowl, continue adding water and mixing with hands until the dough feels right. Cover, rest 20 minutes.
filling: Drain and mash tofu, mix in: 2 whole spring garlic, scallion, cilantro, salt, mix of ground chilles, paprika, fresh ground coriander, fennel, and black pepper.
egg yolk: separate the yolks, gently drop them onto a corn starched baking sheet. put in freezer one hour.
making skins: divide dough into 4s. roll the sections into cylinders, cut into 1/4 inch pieces. roll each piece into a circle
filling dumplings: place filling in center. pinch dumpling together at middle. pleat from middle to edges.
cooking: add dumplings to boiling water, they are done when they float.
for yolks: boil around 3min 30 seconds. make sure they are floating.
